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A terrific blend of flavors, producing magically disappearing succulent beef sticks.
1 and 1/2 pounds (3/4 kilogram) strip steak or any marbleized soft meat
1/2 teaspoon Worcestershire sauce (fish free)
1 tablespoon Haddar Dijon Mustard
2 tablespoons Kedem Red Wine Vinegar
2 tablespoons Gefen Honey
1 tablespoon brown sugar
2 tablespoons Bartenura Olive Oil
2–3 tablespoons barbecue sauce
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
Soak 6–8 wooden skewers in water for at least half an hour.
Slice the strip steak into evenly sized pieces. Thread the skewers through the middle of each piece of beef.
Combine all marinade ingredients in a large Ziploc bag. Add in beef pieces and shake to coat evenly. Refrigerate for two hours or overnight, turning occasionally.
Heat a large grill pan over medium–high heat. When the pan is very hot, lay a few of the beef skewers inside (they should sizzle), then discard the liquid. Cook for three minutes.
Turn over and cook to your desired doneness (around three additional minutes).
Photography: Moishe WulligerStyling: Renee Muller
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